If you know me then you know that I LOVE margaritas and this version will always hold a special place in my heart because it was the very first Keto cocktail a friend and I created. When I stopped drinking sugary drinks in an effort to get healthier we would bar hop trying different tequila drinks until we found the perfect mix of tequila, limes, and anything else that would taste like a Margi to me! Believe it or not it’s a lot harder than it seems! This version has 1g of carbs and approximately 100 calories compared to 27-34g of carbs and 280-540 calories in a standard 8 oz restaurant margarita! I love to pair this drink with one of my favorite recipes to cook that I call Mango Shrimp! The shrimp has sweet and spicy flavors while the margarita has sweet and salty flavors making for the most delicious combo! If you’re not Keto feel free to add over a bed of white rice!
Mango Shrimp Recipe:
This recipe will make four very generous servings of mango shrimp! Now technically mango is not a Keto food since it’s higher in carbs but you’re eating so little per serving that it won’t knock you out of ketosis. Just make sure to properly add to your carb count for the day! I must note that I did not create the shrimp recipe so I wanted to share the link to the original recipe! https://www.myrecipes.com/recipe/spicy-mustard-shrimp They did good with this one! I did change the recipe slightly to give the shrimp an even spicier flavor and to create bigger portion sizes! My slightly changed version below:
- 1 tablespoon of olive oil or sesame oil
- 2 pounds of peeled and deveined wild caught shrimp
- 3 tablespoons whole-grain Dijon mustard
- 2 tablespoons chili garlic sauce
- 1 bunch of cut green onions (I cut mine about half an inch thick)
- 1 peeled and diced mango
- 1 bunch of cilantro
- 1 lime
- Defrost shrimp in warm water and chop cilantro and mango while shrimp defrosts
- Heat oil in a large nonstick skillet over medium-high heat
- Add shrimp to pan and cook 3-4 minutes until all shrimp is pink
- Add mustard, chili garlic sauce, and green onions and stir frequently. Cook for 2-3 minutes.
- Remove from heat and stir in mango and cilantro
- Serve with lime wedges!
- 1-2 limes
- Tequila of choice
- Margarita salt (optional)
- Salt rim of glass with margarita salt (optional)
- Fill cup with ice
- Squeeze half of a lime juice into glass. Note: I think it’s important to use fresh squeezed lime juice to give your drink the best flavor. Plus store bought lime juice tends to have tons of added sugar.
- Add 1 1/2 shots of tequila
- Squeeze juice of one lime into glass. You can squeeze more lime juice into drink as well if drink tastes too strong.
- Stir to mix ingredients and garnish rim with lime slices
Some people will use a liquid or powdered swerve in the margarita for added sweetness but I find drinks to taste way better without them. I personally prefer my drinks to taste a little stronger but if you prefer a super sweet drink then definitely experiment with a few drops of liquid Swerve.
Hope y’all enjoy this sweet and salty combo! Cheers!